Keferences hayc been made to other writers on 

 similar subjects whenever it was thought necessary, 

 in order to impress the reader with the necessity of 

 studying the works of other students of dairying, 

 and comparing the different results obtained in this 

 line of work. 



Thanks are clue to Prof. E. H. Farrington, Madi- 

 son, AYisconsin, Prof. ]M. ^Mortensen, Ames, Iowa, 

 Prof. 0. F. Hunziker, Purdue, Indiana, Prof. T. L. 

 Haecker, St. Anthony Park, ^Minnesota, and Prof. 

 H. E. Van Xorman, State College, Pennsylvania, for 

 furnishing half-tones of their dairy schools as well 

 as valuable contributions. 



Great care has been taken in writing and reading 

 the manuscript of this volume, but it is possible that 

 errors have crept in, in spite of all precautions for 

 guarding against them. 



Madison, AYisconsin. 

 September 1, 1910. 



:MARTIX H. MEYER. 



Preface to Second Edition. 



Some additions and changes have been made in 

 the second edition in order to keep pace with mod- 

 ern dairy advancement. 



Fundamental principles as laid down in the first 

 edition have not been changed as they are the foun- 

 dation upon which rests modern dairy practice. 



The latest ideas pertaining to good creamery prac- 

 tice have been added. 



November 1, 1913. 



ilARTIX H. iMEYER. 



